I think it's a matter of taste. You can be extremely picky like Slabquest. I've yet to find a plate of my smoke chum that hasn't disappeared extremely quick. But it's all in selection of the fish.

But I will dispell a myth. Chum can not be judged by color alone. I've caught well barred chum with sealice on them. I've caught chrome chums that were mush. They're a very hard fish to judge unless you've held alot. You can tell by firmness usually. I have a picture of a 24# chum that was well barred but firm as firm can get. Meat was a very dark pink. If it's mushy, goes back to the river immediately, and if belly is dark, of course it goes back.

First off, I never cared for them bbq'd. I'm not sure about the "not fatty" part of chums. Most chums I've smoked take hours upon hours more then silvers/kings, and have to scrape off layers of fat every couple hours. I've found, that I either eat chums two ways. I either smoke them or cook them one other way. I deep fry them!!!!!!! I fillet them out, debone/deskin them. Then dip in eggs, roll in seasoned flour, and deepfry the babies. Add some tarter sauce and away you go. Pretty damned good that way. I've served that a few times to guests and they had NO idea it was chum. It went quicker then the smoked stuff did at a previous party. But it's all in picking your keepers well.

And I COMPLETELY agree with DanS. They are pound for pound the workhorses of the salmon. I love to target them. Even if others complain because they're "dogs".